Fernand Point

Fernand Point (1897 - 1955) was a French restaurateur and is considered to be the father of modern French cuisine.

Related Topics:
1897 - 1955 - French cuisine

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From his restaurant "La Pyramide" in an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre, the Brothers Troisgros.

Related Topics:
Lyon - Michelin - Paul Bocuse - Alain Chapel - Louis Outhier - Troisgros

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The restaurant was founded shortly after World War I. From its kitchen came the modern lightly-thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, he discreetly closed his restaurant.

Related Topics:
World War I - Sauce - Nouvelle cuisine - Vichy France

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His book Ma Gastronomie contains refined technques rather than traditional full recipes.

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